Name: Blueberry Tiramisu Recipe
Prep time: 25 min
Cook time: 10 min
Total time: 6 h 35 min
Cuisine: Italian
Ingredients: 4 cups blueberries, fresh or frozen; ½ cup water; ¾ cup granulated sugar; 1 tablespoon lemon juice; 1 ½ cups heavy cream; 16 ounces mascarpone cheese, cold or room temperature; ¾ cup granulated sugar; 1 teaspoon vanilla extract; ¼ teaspoon almond extract; ¾ cup blueberry syrup (from recipe above); 1 (7 oz) package Savoiardi ladyfingers (about 24)

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Introduction

Blueberry Tiramisu is a fresh and fruity twist on the classic Italian dessert. Layers of mascarpone cream and blueberry-soaked ladyfingers come together to create a light, creamy treat that’s perfect for any occasion.

A small square slice of dessert with three layers sits on a white plate over a white marbled surface. The bottom layer is a light beige sponge cake, followed by a thick layer of pale purple cream with visible small pieces mixed inside. Above this is another thin layer of sponge cake, stacked with a thicker layer of the same pale purple cream. The top has six dollops of the pale purple cream arranged in two rows, each drizzled with a bright red-purple sauce that drips down all sides of the cake onto the plate. Around the plate are a few scattered fresh blueberries, and a silver fork is placed nearby. In the background, a second piece of the cake and a glass bowl with the red-purple sauce are softly blurred. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups blueberries (fresh or frozen)
½ cup water
¾ cup granulated sugar (divided)
1 tablespoon lemon juice
1½ cups heavy cream
16 ounces mascarpone cheese (cold or room temperature)
1 teaspoon vanilla extract
¼ teaspoon almond extract
¾ cup blueberry syrup (from recipe below)
1 (7 oz) package Savoiardi ladyfingers (about 24)

Instructions

Step 1: Make the blueberry syrup by placing blueberries and water in a medium saucepan over medium-high heat. Use a potato masher or fork to crush the berries. Bring to a simmer, then reduce heat to medium-low and simmer for 2 minutes.
Step 2: Remove the pan from heat and strain the mixture through a fine-mesh strainer into a measuring cup. Press the berries with the back of a ladle or spoon to extract as much juice as possible. Discard the solids.
Step 3: Return the juice to the pan, add sugar and lemon juice. Bring to a boil, then simmer for 2-3 minutes. Remove from heat and chill in the refrigerator until completely cool.
Step 4: Prepare the filling by whipping the heavy cream in a stand mixer fitted with a whisk attachment until stiff peaks form. Transfer whipped cream to another bowl.
Step 5: Replace the whisk with the paddle attachment. Add mascarpone, sugar, vanilla, and almond extract to the mixer and beat on high until smooth and creamy.
Step 6: Gradually add the blueberry syrup in ¼ cup increments, mixing thoroughly after each addition. Add about 1 cup of whipped cream and beat until incorporated. Gently fold in the remaining whipped cream.
Step 7: Dip ladyfingers one at a time into the blueberry syrup until soaked but not soggy. Arrange them in two rows of six in an 8-inch square dish.
Step 8: Spread half of the mascarpone filling evenly over the ladyfingers. Add another layer of dipped ladyfingers on top.
Step 9: Spread half of the remaining filling over the second layer of ladyfingers. Transfer the rest of the filling to a pastry bag fitted with a large round tip (or a ziplock bag with a corner cut off) and pipe evenly over the tiramisu.
Step 10: Cover and refrigerate for at least 6 hours, preferably overnight.
Step 11: To serve, cut into slices and drizzle with some of the leftover blueberry syrup.

Tips & Variations

Use fresh blueberries for the best flavor, but frozen works well if fresh are not available.
For a nut-free version, omit the almond extract or replace it with a bit more vanilla extract.
Chill the mascarpone and cream before whipping to help the cream reach stiff peaks more easily.
Add a splash of lemon zest to the filling for a bright citrus note.

Storage

Store the tiramisu covered in the refrigerator for up to 3 days. The flavors will deepen overnight, making it even better. When ready to serve, bring it out and let it sit at room temperature for about 10 minutes. Reheat is not recommended as it’s best enjoyed chilled.

How to Serve

The dessert is a square slice with three layers of light beige sponge cake separated by two thick layers of pale purple cream. On top, there are six dollops of the same pale purple cream, each drizzled with a dark purple berry sauce that also runs down the sides and pools on the white plate underneath. The slice sits on a white marbled surface, surrounded by fresh blueberries and a silver fork to the right. In the background, there is a matching slice on another white plate and a glass bowl filled with the dark purple sauce. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other berries instead of blueberries?

Yes, raspberries or blackberries work well and offer a different but delicious flavor variation.

Do I need a stand mixer for this recipe?

A hand mixer can be used to whip the cream and beat the mascarpone, though a stand mixer makes the process easier and faster.